I don't think you can really know an oven, or trust it, until you have used it to bake a cake. I have gone through a trial and error process with our new oven, as it has rather worn labels that aren't very easy to read. One on occasion, I thought I was grilling but had actually set the oven to 'defrost'. I didn't even know ovens could have a defrost setting. Basically, it just blows air around with no heat. I don't anticipate using the feature again!
|Spelt banana bread with coconut sugar|
Happily, our new oven does have several strengths. It heats up much quicker than my Australian one did, which is particularly useful while we're living without a microwave. It also has an in-built timer that doesn't turn the oven off when it gets to zero (my last oven did that - very unhelpful). Most importantly of all, it seems to cook things evenly. This banana bread was the test, and the proof.
I only had 2 medium bananas when making this, so I found the final product a tiny bit lacking in flavour. It was still enjoyable, though, and if you use 3 bananas it would be even better (I have listed 3 in the ingredient list). I was also pleased to try out my new coconut sugar, and liked the subtle sweetness it provided.
If you did want to make this a bit more exciting, nut butter goes with banana bread rather brilliantly. You could use it instead of oil in the cake, or spread the final product with a generous layer. Or - both!
Spelt banana bread with coconut sugar
A low fuss bread that makes an excellent afternoon tea
Makes 1 small loaf or cake, to serve 6 to 8; double quantities for a larger version
Author: Bite-Sized Thoughts
3 medium-large ripe bananas
1 tbsp olive or other vegetable oil
1/8 cup non-dairy milk of choice
1 tsp vanilla essence
1/4 cup coconut sugar
1/2 cup spelt flour
1/4 cup plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 to 2 tsp coconut sugar, extra, for sprinkling
Preheat your oven to 180'C and grease or line a small loaf tin or round cake tin.
Roughly mash the bananas in a bowl and add in the oil, milk, vanilla and coconut sugar. Mix to combine.
In a mixing bowl, combine the flours, baking soda, baking powder and cinnamon. Add in the banana mix and stir to fully incorporate.
Transfer the batter to your prepared tin and sprinkle with extra coconut sugar.
Bake for 18 to 22 minutes, until a skewer inserted in the centre comes out clean (mine took 20 minutes but I'm not yet sure how my oven compares to others; keep an eye on it at the end).
Do you have any favourite uses for coconut sugar? Or, do you have / use a defrost feature on your oven?!